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Fried Oyster Crabs

Wash and dry about one and one-half pints of oyster crabs, dip them first in flour, and then in cold milk, and finally in cracker dust or well sifted breadcrumbs. Shake them up well in a colander, and fry in hot fat for two or three minutes. Serve in croustades made of short paste, garnish with parsley, and sprinkle a little salt over before serving.

Stewed Oyster Crabs, Poulette Style Remove all the meat from a pint and a half of oyster crabs, put it into a saucepan, pouring on a little of their liquor, and add to this one ounce of butter, pepper and salt; parboil for three or four minutes, add carefully one breakfast cupful of Hollandaise sauce, stew for two or three minutes longer, but do not boil, add the juice of half a lemon and one teaspoonful of finely chopped parsley; stir gently, and it will then be ready for use.